This is a quick soup I made this afternoon, I used sage as the herb which gives it a holiday stuffing kinda flavor.
1 medium butternut squash- cut half, seeds removed
1 tbsp earth balance butter
1 tbsp earth balance butter
1 small onion- small diced
1 tsp ground sage
2 apples-peeled and grated
6 cups water
1 tsp apple cider vinegar
1 tbsp maple syrup
sea salt
freshly ground pepper
Preheat oven to 400.
Rub the butter on the squash flesh side.
Place on a pan, flesh side down
Roast until soft and golden ( about 45 minutes)
In a large pot heat butter, add onions. Saute until soft
Add sage, stir until absorbed.
Add water.
Scoop out flesh of roasted squash add to water with grated apple.
Bring to a boil and allow to simmer until apple is soft.
Blend in a blender in batches.
Pour into a pot.
Season with vinegar, syrup, salt and pepper
